Roasted Spaghetti Squash
Perhaps you've found some recipes that use spaghetti squash and aren't quite sure how to cook it, so we're breaking it down here for you. We like to cut the spaghetti squash in 2 inch rounds rather than halfway down the middle because it allows for longer strings of the spaghetti squash which is great when you're looking to substitute it for pasta. Try this out with our Red Curry Meatball recipe, or prep it this way for our Spaghetti Squash Bolognese.
Macronutrient Balance: 1g Protein / 1g Fat / 11g Carbohydrates - this makes approximately 6 (5.3oz) servings
1 medium spaghetti squash (approximately 2lbs 6 oz), cut into 2 inch rounds
2 tsp olive oil
salt and pepper to sprinkle
Preheat oven to 400F.
On a cookie sheet, spread olive oil along the sheet and rub both sides of the spaghetti squash so that they're slightly coated with oil.
Evenly sprinkle salt and pepper on both sides of rounds.
Cook spaghetti squash for 15 minutes before flipping and cooking for an additional 10-15 minutes.
Remove spaghetti squash from the oven and let cool for 5 minutes. Spoon out the seeds and toss them. Remove the outer lay of skin and use a fork to shred the spaghetti squash off of the inside pieces and a spoon to scoop out the ends.
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